Sourdough Pierogi Recipe - Sweetphi (2024)

4.34 from 9 votes

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

For the fillings

• 2 lbs potatoes I used 1 lb yellow potatoes and 1 lb sweet potato - which was 1 sweet potato
• 2 tablespoons butter
• 1/2 large onion finely chopped
• 1/2 teaspoon salt
• 2 tablespoons Parmesan cheese shredded
• 4 oz marscarpone cheese use cream cheese if you don't have marscarpone
• 1/4 cup kale finely chopped, optional, can use spinach instead

For the pierogi dough

• 1 1/2 cups all purpose flour
• 1 large egg at room temperature
• 3/4 cup sourdough starter discard
• 1/2 cup water lukewarm
• 1 teaspoon salt

To make the pierogi filling

• Peel potatoes, cut into 2 inch pieces or large chunks

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• Bring a large pot of salted water to a boil, and boil the potatoes until soft when pierced with a fork.

• Drain water.

• In a small frying pan, add 2 tablespoons butter and onion pieces, fry until slightly browned and caramelized (about 7 minutes).

• In a bowl, place white potatoes and in another bowl sweet potatoes (or if using just one kind of potato or you want to mix them, add them in whatever bowl combinations.)

• Mash the potatoes, leaving a little bit of potato pieces so they're not all smooth.

• Either divide among the 2 bowls with potatoes or into the 1 bowl the onions, salt, parmesan and marscarpone cheese. Add greens to the sweet potatoes (or potatoes or leave out if not using).
  

To make the pierogi dough

• Place flour in a large bowl, make a well in the center.

• Crack the egg into the center.

• Pour sourdough starter discard around the edges of the bowl on top of the dry flour, sprinkle salt over everything in the bowl, pour water around the egg.

• Using hands (or a wooden spoon or a stand mixer with the dough attachment) mix contents of the bowl so that it all comes together, kneading everything until it turns into a dough.

• You might need to add a little flour or water if the dough feels too wet or dry. This recipe had great step by step photos.

• Divide the dough ball in half and place both halves in the bowl you just used for mixing and cover it with a kitchen towel (or some plastic wrap loosely draped over the bowl and let it rest 20 minutes.

• If you have a very mature/active starter, you might see some bubbles in your dough.

• I usually make the fillings when the dough is resting, see making filling step.

• After the dough has rested, flour a surface (I just used a cutting board)

• Roll out 1 of the dough balls. I use a

  small pastry roller, but a rolling pin would do the trick. Roll the dough very thin, then using a 2-inch round biscuit cutter or edge of glass, cut the dough into circles.

• Put a little spoonful of filling in the middle of a dough circle, then fold/pinch the edges together.

• Gather scraps, re-roll and fill. Repeat with remaining half of the dough until all dough is filled (I got about 40 pierogi).

• Place finished pierogi on a lightly floured baking sheet or baking sheet with a silicone baking mat so it doesn't stick, and cover with a tea towel so they don't dry out.

• Bring a large pot of salted water to a boil.

• Drop in about 6-8 pierogi at a time as to not crowd them. When pierogi rise to the surface, they are done cooking (just like with ravioli!)

• Use a slotted spoon and taste test for doneness, when done, transfer to a lightly buttered plate so they don't stick.

• Serve warm.

• Can serve with fried onions, or serve pan fried.

• You can freeze pierogi by allowing them to cool on a baking sheet and then freezing them on the baking sheet and then transferring them to a freezer safe container/bag. Good in the freezer for 2-3 months.

I used The Spruce Eats recipe for Pierogi Ruskie Potato-Cheese Pierogi and modified it slightly.

Nutritioninformation disclaimer: thenutritioninformation presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.